For the creamed lentils:
500 g brown lentils
2 carrots, finely diced
3 celery sticks, finely diced
1 onion, finely diced
30 g garlic
4 bay leaves
3 sprigs of thyme
1 ltr vegetable stock
1 ltr water (to top up lentils if needed)
300 ml Double Cream
100 ml tomato puree
Juice ½ lemon (20ml)
300 ml white wine
2 tbsp olive oil
For the fritters:
200 g spinach leaves, chopped
20 g fresh sage leaves, finely chopped
200 g flour
300 ml Semi-Skimmed Milk
1 tbsp baking powder
Extra virgin olive oil
FOR THE CREAMED LENTILS: Chop the garlic and finely dice the onion, celery and carrot (the vegetables should be the same size as the lentils).
Gently heat in a large saucepan 50ml olive oil and sweat the vegetables for 5 minutes, add the bay leaves and thyme.
Next add the washed lentils and cook for a further 5 minutes, stirring almost constantly, then add the white wine.
Stir and cook for 4 minutes, add the tomato puree and vegetable stock.
Turn down the heat until just simmering and cook until most of the stock has been absorbed.
At this point add the water and allow to simmer until the lentils are cooked. If the water evaporates to a level below the lentils top it up until the water just covers them again.
When the lentils are soft to the bite add the lemon juice and season with salt and pepper.
While still hot add the cream.
FOR THE FRITTERS: Mix all of the ingredients into a soft dough.
Fry spoonfuls of the dough in hot oil to form fritters and remove from oil once lightly browned.
Sprinkle with salt to taste.
Serve the fritters on top of the lentils with a wedge of lemon and some rocket leaves.